Food Hygiene Rating Scheme
The Food Hygiene Rating Scheme is a Food Standards Agency/local authority partnership scheme whereby the hygiene ratings of food businesses are displayed to the public.
- View the Food Hygiene Ratings
- Scope of the Food Hygiene Rating Scheme
- Hygiene Ratings explained
- Gaining a high hygiene rating
- Displaying the Hygiene Rating
- Appealing against a Hygiene Rating
- Requesting a Food Hygiene Rating revisit
- Right to Reply
- Benefits for Businesses
- Benefits for Consumers
Find out if a restaurant, takeaway or food shop you want to eat at or buy food from has good hygiene standards by clicking on the link below:
Scope of the Food Hygiene Rating Scheme
The scope of the FHRS extends to establishments supplying food direct to consumers. This includes retailers, restaurants, cafes, takeaways, sandwich shops and other places where people eat food prepared outside of the home.
Certain types of businesses may fall within the scope of the scheme but are not rated because specific circumstances apply.
Further information is available in the download section
Following a food hygiene inspection/intervention a food business will be scored in accordance with guidance from Annex 5 of the Food Standards Agency, Food Law Code of Practice. The score will be related to food hygiene and safety procedures and structural requirements and the confidence in management of a Food Business Operator for food safety. The tables below are used by inspecting officers:
Level of compliance with food hygiene and safety procedures (including food handling practices, procedures and temperature control) and structure (including cleanliness, layout, condition of structure, lighting, ventilation, facilities etc) of the premises
|25||Almost total non-compliance with statutory obligations|
|20||Major and widespread non-compliance with satisfy statutory obligations - standards generally poor|
|15||Some major non-compliance with statutory obligations - significant improvements required to prevent fall in standards|
|10||Generally satisfactory compliance with statutory obligations and industry codes of recommended practice. Standards are being maintained or improved|
|5||Good standard of compliance with statutory obligations, industry codes of practice, and minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice|
High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade
Confidence in management/control procedures (including the premises history of compliance with food law, documented food safety procedures i.e. HACCP the implementation of controls and the training of food handling staff)
|30||Poor track record of compliance. Little or no technical knowledge. No appreciation of hazards or quality control. No food safety management procedures. Poor track record.|
|20||Inadequate level of compliance. Poor appreciation of hazards and control measures. No food safety management system. Varying track record.|
|10||Satisfactory record of compliance. Access to and use of technical advice either in-house, from trade associations and/or from guides to good practice. Understanding of significant hazards and control measures in place. Making satisfactory progress towards a documented food safety management system/procedures commensurate with type of business. Satisfactory track record.|
|5||Reasonable record of compliance. Technical advice available in-house or access to, and use of, technical advice from trade associations and/or from guides to good practice. Have satisfactory documented procedures. Able to demonstrate effective control of hazards. Will have satisfactory documented food safety management system. Audit by Food Authority confirms general compliance with procedures. Good track record.|
Good record of compliance. Will have satisfactory documented HACCP based food safety management procedures. Audit by Food Authority confirms compliance with documented procedures with few/minor non-conformities not identified in the system as critical control points. Very good track record.
Scoring example, a premises scores:
5 for hygiene compliance, 10 for structural compliance and 20 for confidence in management/control procedures, total score = 35
The score of 35 is then used to obtain the Food Hygiene Rating Score for the food business, using the table below:
Mapping of numerical scores from the intervention-rating scheme at Annex 5 of the Food Law Code of Practice to the six FHRS food hygiene ratings
Total Annex 5 Scores
Additional Scoring Factor
Food Hygiene Rating
No individual score greater than 5
No individual score greater than 10
No individual score greater than 10
No individual score greater than 15
No individual score greater than 20
Major Improvement Necessary
Urgent Improvement Necessary
The 35 score falls into the fourth tier meaning the food business would be awarded a food hygiene rating of 2 with improvements necessary.
Further information relating to the Mapping of Annex 5 scores to food hygiene rating is available to download from this page.
The inspecting officer will discuss the rating with the Food Business Operator and issue a certificate and a window sticker to display on the premises. The rating will also be published on the National Food Hygiene Rating Scheme website.
Annex 5 of the Food Standards Agency, Food Law Code of Practice is available to download under the "downloads" section of this site.
A Food Standards Agency video explaining the scheme is available from the offsite links section
Gaining a very good hygiene rating
In order to achieve a high rating the Food Business Operator (FBO) must be able to demonstrate a very high standard of food safety management and be compliant with food hygiene legislation.
Scores are given for the following three elements:
- Food hygiene procedures
- Compliance with structural requirements
- Confidence in food safety management/control procedures
Food hygiene and safety Procedures
The Food Business Operator must demonstrate and/or provide evidence of:
- safe food preparation, cooking, re-heating, cooling and storage
- a good level of staff personal hygiene
- controlling the risk of cross-contamination
- food hygiene training for food handlers
- temperature control
Only minor follow up action in relation to food handling procedures, personal hygiene or temperature control is acceptable.
Compliance with structural requirements
The Food Business Operator must demonstrate and/or provide evidence of:
- a clean premises
- a well maintained premises
- that pest control procedures are in place
- a good level of natural and/or artificial lighting
- adequate ventilation (natural and/or mechanical)
- effective waste disposal provision
Only minor follow up action in relation to structural requirements including cleanliness, layout, condition of structure, lighting and ventilation is acceptable.
Confidence in food safety management/control procedures
The Food Business Operator must demonstrate and/or provide evidence that food safety is being managed and documented in accordance with Article 5 of Regulation (EC) 852/2004, in particular:
- food safety hazards are understood, controlled, managed and reviewed
- food safety management procedures must cover all activities ranging from the receipt to the point of sale of food
- food handlers are adequately trained in the application of HACCP principles (see below for HACCP principles)
- suitable supervision and food safety induction training for new staff
HACCP is defined as 'Hazard Analysis and Critical Control Points' (HACCP) which is a preventative approach to food safety management. It is designed to control significant food safety hazards that are likely to cause an adverse effect on health when products are consumed. HACCP has seven principles which are:
- identifying physical, chemical or biological Hazards
- identifying Critical Control Points (CCP's)
- determining Critical Limits
- Monitoring of the critical limits
- decide upon Corrective Action
- Document your system
- Verify and Validate your system
The depth of your Food Safety Management System (FSMS) will depend on the size and nature of your business i.e. a manufacturer would be required to implement a more detailed documented system that a caterer or retailer.
Safer Food Better Business (SFBB)
To assist Food Business Operators of small to medium sized establishments in implementing a documented food safety management system, the Food Standards Agency have produced 'Safer Food Better Business' which is a free pack and can be used to document your food safety management system.
In order to achieve a high rating the Food Business Operator must be able to demonstrate a very high standard of food safety management and be compliant with food hygiene legislation.
Further information relating to SFBB can be viewed online at Safer Food Better Business
SFBB is not the only food safety management system and you may choose whatever type of system you like as long as the system is based on the seven HACCP principles.
CookSafe is an alternative system which can be used by caterers and small manufacturers. Further information relating to CookSafe can be viewed online at CookSafe
Displaying the Hygiene Rating
All food business establishments rated will be issued with a sticker and will be encouraged to display this in a prominent position so it is clearly visible to members of the public.
The rating awarded will also be displayed to the public via the Food Standards Agency website.
Appealing against a Hygiene Rating
When you receive a Food Hygiene Rating, there is a 14 day period within which you can appeal to the Lead Officer for Food Safety of the Authority, if you feel that the inspecting officer has awarded you a rating which you feel is unjust, i.e. you feel that the Rating does not reflect the hygiene standards and management controls found at your establishment at the time of the inspection.
After you have made the Appeal, the Lead Officer for Food Safety, or a nominated deputy, will respond to your Appeal within 7 days.
Guidance for appealing against a food hygiene rating score is available Further information is available in the download section
A food hygiene rating appeal form is available in the download section
Requesting a Food Hygiene Rating revisit
A request may be made for a further visit to re-score the premise. This request can be made at any time, using the 'Request for a revisit for the purposes of re scoring' form below, but the revisit will not take place until at least 3 months from the initial inspection has elapsed.
A 'Self Assessment Checklist for Businesses' has been produced to assist food business operators in preparation for a revisit. The form is available to download from the section of this page.
Only one requested revisit will take place, other than in duly justified exceptional circumstances. If the case made by the food business operator is not substantiated, the council can refuse to undertake the revisit. Any visit that is undertaken will be unannounced and the inspecting officer will not only check that the required improvements have been made, but will also assess the overall level of compliance. This means that the score could go up, down or remain the same.
Guidance on requesting a food hygiene rating score revisit is available to download from the "downloads" of this page.
A food hygiene rating revisit request form is available in the download section
Right to reply
Food Business Operators will have a 'right to reply' which will be published on the website with the score. This will enable the food business operator to explain subsequent actions taken to rectify non-compliance or mitigation for the circumstances at the time of the inspection, rather than to complain or criticise the scheme or 'inspecting officer'.
Food business operators will be able to send comments by e-mail or in writing to Teignbridge District Council Environmental Health at email@example.com. The text may be edited by the local authority before being published on the website in order to remove any offensive, defamatory, clearly inaccurate or irrelevant remarks.
Further guidance for the 'right to reply' can be downloaded from this page.
A form for submitting a 'right to reply' is available in the download section
Benefits for Businesses
The scheme serves as a good advertisement for those businesses that practice high standards of hygiene. This will hopefully lead to an increase in business as a reward for their efforts.
Businesses can advertise their hygiene rating
Benefits for Consumers
The scheme will give consumers the opportunity to make informed choices about where they eat or buy food, based on the standard of food hygiene within food premises.
Consumers will be able to compare one business with another within their area and more widely using the Food Standards Agency 'check the ratings' online at check the hygiene ratings in Teignbridge
Further information relating to the scheme is available from the Food Standards Agency and can be viewed online at Food Hygiene Rating FAQs